Effects of Dachengqi Decoctions Made from Raw Rhubarb and Vinegar-processed Rhubarb on Levels of Endotoxin,NO and TNF-αin Serum

摘要

[Objectives]The effects of Dachengqi decoctions made from raw rhubarb and vinegar-processed rhubarb on serum endotoxin,NO and TNF-αlevels were investigated.[Methods]Total 105 mice were randomly divided into Dachengqi decoction made from raw rhubarb groups(6,10 g/kg),Dachengqi decoction made from vinegar-processed rhubarb groups(6,10 g/kg),positive control group,blank control group and model group.After administration at a dose of 20 mL/kg,the levels of endotoxin,NO and TNF-αin serum were determined.The effects of Dachengqi decoctions made from raw rhubarb and vinegar-processed rhubarb on serum endotoxin,NO and TNF-αlevels in mice were compared.[Results]Dachengqi decoctions made from raw rhubarb and vinegar-processed rhubarb both increased the NO level and reduced the endotoxin and TNF-αlevels in serum of ABP mice.[Conclusions]Dachengqi decoctions made from raw rhubarb and vinegar-processed rhubarb have different effects on endotoxin,NO and TNF-αcontents.These changes correspond to the effects of Dachengqi Decoctions made from raw rhubarb and vinegar-processed rhubarb.The change in the content of rhubarb anthraquinones has a certain effect on the efficacy of Dachengqi decoction.